Beef and vegetable gimbap

A frying pan, a mixing bowl, a bamboo rolling mat and a sharp knife. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.

Mix the beef marinade: 28 g soy sauce, 6 g sugar, 7 g minced green onion, 6 g minced garlic and 0.4 g pepper. Stir into the minced beef and refrigerate for 20 minutes. Mix the cucumber pickle separately: 7 g apple vinegar, 8 g sugar, 10 g water and 1 g salt.

Cut the cucumber into approximately 19 cm long, 1 cm wide strips, removing the seedy center. Pickle for 30 minutes and squeeze gently. Drain the four radish strips. Cut the carrot into thin 5 cm long matchsticks.

Stir-fry the marinated beef in a hot pan, breaking up clumps, until fully cooked to 71 C; the source takes about 2.5 minutes, but temperature matters more. Put on a clean plate. Stir-fry the carrot in 18 g neutral oil with 1 g salt for about 1.5 minutes, until tender but not mushy.

Beat the three eggs with 1 g salt. Heat 24 g neutral oil in a pan over low heat and cook a flat omelet until set, about 7 minutes on the first side and 3 minutes after turning. A round pan is suitable; the source uses a square one. Briefly cool on a clean plate, then cut into four long strips. Do not leave fillings out for extended cooling.

Fold 3 g salt and 22 g sesame oil into 600 g warm cooked rice. Divide rice into four 150 g portions and divide the cooked fillings between four rolls.

Put one seaweed sheet smooth-side down on the rolling mat. Spread one rice portion gently, leaving the top quarter bare. Place beef, radish, cucumber, carrot and egg across the lower third. Roll with the mat, bringing the bottom edge over the filling, then press gently to secure. Repeat three times.

Lightly oil the knife with the remaining 4 g sesame oil and slice each roll into approximately 1 cm rounds. Serve promptly. Refrigerate uneaten rolls within two hours; this is not a shelf-stable packed meal.